Summer Rhubarb cake

Summer Rhubarb cake

Ive made this a couple times on the Kamado bbq and it’s sensational. Nice simple cake, easy recipe and delicious.

Ingredients for rhubarb cake

  • 170 gm caster sugar
  • 170 gm melted butter
  • 300 gm self raising flour
  • 3 large eggs
  • half tsp vanilla extract
  • 400 gm fresh, frozen or tinned rhubarb


Setup your Kamado Joe to indirect cook at 180c. Bu=y the time it’s ready to go this mix will be too.

I use my Kitchenaid but any mixer would do as would a good strong hand, Add the sugar, butter, flour, eggs and vanilla extract to the bowl of your mixer and mix on slow-medium until a dough forms. Prepare your Rhubarb,  Wash and cut for freehand cut into large pieces. Put the mixer on slow speed to gently fold in ¾ of the rhubarb

Line a 12″ cast iron pan with moistened baking paper and pour in the cake batter. Arrange the rest of the fruit on the surface of the cake. Bake in the kamado for between 30 and 40 minutes keeping an eye on it towards the end, as always we are looking for a clean skewer.

Let cool off and dust with icing sugar before serving.


You can use lots of fruit for this but it really does suit Rhubarb. Serve with ice cream on a warmer day or custard if its cooler.

If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.